]]>This week on Meat + Three, we report on how migrant children separated from their families at the US border are being housed and fed. We speak to a teen chef whos talked his way into some of New York Citys top kitchens. Plus, our summer interns bring us a look into a new home economics curriculum and a program that’s ensuring free summer meals for kids are only a text message away.
Photo via https://en.wikipedia.org/wiki/Seed#/media/File:Brown_Flax_Seeds.jpg
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 9: Youthhttps://heritageradionetwork.org/podcast/youth/
Fri, 13 Jul 2018 15:35:32 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/07/Meat-Three-S01E09-Youth.mp3This week, we bring you a report about how migrant children separated from their families at the US border are...This week, we bring you a report about how migrant children separated from their families at the US border are being housed and fed. Do they have enough to eat, and are the foods provided safe and culturally appropriate? We speak to Rachel Merker, director of Policy and Research at First Focus, a bipartisan advocacy organization dedicated to making children and families the priority in federal policy and budget decisions.

Because our theme is youth, we turn the mic over to our two summer interns, both recent high school graduates. Mary Margaret McCartney reports on recent efforts to modernize home economics classes and Victoria Harvey looked into an organization ensuring that free summer meals for kids are just a text message away.

We also hear from a teen chef who’s talked his way into working in some of New York City’s top kitchens, including Ramen Lab and the recently shuttered Momofuku Ma Peche. He’s got 61,000 instagram followers, and big plans for the future.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

Our theme song is by Breakmaster Cylinder.

Photo via flickr.com/photos/usdagov/16024807396

Meat + Three is powered by Simplecast

]]>This week, we bring you a report about how migrant children separated from their families at the US border are being housed and fed. Do they have enough to eat, and are the foods provided safe and culturally appropriate? We speak to Rachel Merker, director of Policy and Research at First Focus, a bipartisan advocacy organization dedicated to making children and families the priority in federal policy and budget decisions.
Because our theme is youth, we turn the mic over to our two summer interns, both recent high school graduates. Mary Margaret McCartney reports on recent efforts to modernize home economics classes and Victoria Harvey looked into an organization ensuring that free summer meals for kids are just a text message away.
We also hear from a teen chef whos talked his way into working in some of New York Citys top kitchens, including Ramen Lab and the recently shuttered Momofuku Ma Peche. Hes got 61,000 instagram followers, and big plans for the future.
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Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo via flickr.com/photos/usdagov/16024807396
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 8.5 Bonus: Malus – Bonus!https://heritageradionetwork.org/podcast/malus-bonus/
Wed, 04 Jul 2018 17:00:40 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/07/Meat-Three-Malus.mp3Life, liberty, and the pursuit of cider? That may not be quite how the final draft of the Declaration of...Life, liberty, and the pursuit of cider? That may not be quite how the final draft of the Declaration of Independence turned out, but American Independence, and maybe even the Declaration’s writing, was fueled by fermented apples. George Washington is said to have served 144 gallons of cider during his campaign for Virginia’s House of Burgesses in 1758. John Adams started every morning with a tankard of the hard stuff. And Benjamin Franklin, responding to the story of Adam and Eve, said, “It’s indeed bad to eat apples, it’s better to turn them all into cyder.”

We can’t say that cider is the reason America’s founding mothers and fathers fought for Independence, but the liquid courage probably helped. Today, America’s cider industry is holding on to that independent streak, carving out an identity in a crowded market of beer and wine drinkers. The industry has grown from near nonexistence after Prohibition to more than 800 cideries in 48 states. That independence carries through to cider media, too, in the form of an independently published, print-only, advertisement-free cider zine. Today, Jordan Barry brings us the story of Malus.

]]>Life, liberty, and the pursuit of cider? That may not be quite how the final draft of the Declaration of Independence turned out, but American Independence, and maybe even the Declaration’s writing, was fueled by fermented apples. George Washington is said to have served 144 gallons of cider during his campaign for Virginia’s House of Burgesses in 1758. John Adams started every morning with a tankard of the hard stuff. And Benjamin Franklin, responding to the story of Adam and Eve, said, “It’s indeed bad to eat apples, it’s better to turn them all into cyder.”
We can’t say that cider is the reason America’s founding mothers and fathers fought for Independence, but the liquid courage probably helped. Today, America’s cider industry is holding on to that independent streak, carving out an identity in a crowded market of beer and wine drinkers. The industry has grown from near nonexistence after Prohibition to more than 800 cideries in 48 states. That independence carries through to cider media, too, in the form of an independently published, print-only, advertisement-free cider zine. Today, Jordan Barry brings us the story of Malus.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 8: Independencehttps://heritageradionetwork.org/podcast/independence/
Fri, 29 Jun 2018 17:40:13 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/07/Meat-Three-S01E08-Independence.mp3As we countdown the days until the Fourth of July, team HRN contemplates the deeper meaning of Independence Day, and...As we countdown the days until the Fourth of July, team HRN contemplates the deeper meaning of Independence Day, and what it means to be a citizen of the United State of America.

We ponder what our Founding Mothers and Fathers sat down to drink after (and before) a long day of revolution, and highlight a story of self-sufficiency on the island of Vieques, Puerto Rico and an update on life post-Hurricane Maria.

Join us for an analysis of the challenges facing independent grocery stores across the US, and a behind-the-scenes look at our own radio and podcast production.

Meat + Three is taking a break next week for the holiday, but keep an eye on our feed for a special snack. We wish you all a very Happy Fourth of July! Tune in July 13th for the next full episode of Meat + Three.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

Our theme song is by Breakmaster Cylinder.

Photo via flickr.com/photos/calliope/7495988634

Meat + Three is powered by Simplecast

]]>As we countdown the days until the Fourth of July, team HRN contemplates the deeper meaning of Independence Day, and what it means to be a citizen of the United State of America.
We ponder what our Founding Mothers and Fathers sat down to drink after (and before) a long day of revolution, and highlight a story of self-sufficiency on the island of Vieques, Puerto Rico and an update on life post-Hurricane Maria.
Join us for an analysis of the challenges facing independent grocery stores across the US, and a behind-the-scenes look at our own radio and podcast production.
Meat + Three is taking a break next week for the holiday, but keep an eye on our feed for a special snack. We wish you all a very Happy Fourth of July! Tune in July 13th for the next full episode of Meat + Three.
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Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo via flickr.com/photos/calliope/7495988634
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 7 Trailer: Animals and Industry – Coming Soonhttps://heritageradionetwork.org/podcast/animals-and-industry-coming-soon/
Wed, 20 Jun 2018 18:02:20 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/06/Meat-Three-Eating-Animals-promo.mp3This week, weand#8217;re inspired by the new documentary, Eating Animals, to look into the past, present, and future of meat consumption....This week, we’re inspired by the new documentary, Eating Animals, to look into the past, present, and future of meat consumption. For starters, we speak to Christopher Quinn, the director of Eating Animals about how his exploration of the Agricultural-Industrial Complex radicalized his eating habits. Then, we introduce you to Frank Reese, whose heritage poultry breeds and traditional methods of farming are featured in the documentary.

Turning to the future, we explore how the meat industry is expanding and evolving. Hannah Fordin takes a trip to visit a meat vending machine in Upstate New York, and Ariha Selvetad finds out if insects may be a significant protein source for future generations.

Listen to Meat + Three this week to better understand the history and the future of meat – available on Apple Podcasts, Stitcher, or wherever you get your podcasts!

]]>This week, were inspired by the new documentary, Eating Animals, to look into the past, present, and future of meat consumption. For starters, we speak to Christopher Quinn, the director of Eating Animals about how his exploration of the Agricultural-Industrial Complex radicalized his eating habits. Then, we introduce you to Frank Reese, whose heritage poultry breeds and traditional methods of farming are featured in the documentary.
Turning to the future, we explore how the meat industry is expanding and evolving. Hannah Fordin takes a trip to visit a meat vending machine in Upstate New York, and Ariha Selvetad finds out if insects may be a significant protein source for future generations.
Listen to Meat + Three this week to better understand the history and the future of meat – available on Apple Podcasts, Stitcher, or wherever you get your podcasts!
Photo via flickr.com/photos/nottsexminer/4746689077/in/photostream
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 7: Animals and Industryhttps://heritageradionetwork.org/podcast/animals-and-industry/
Fri, 22 Jun 2018 19:55:43 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/06/Meat-Three-S01E07-Animals-and-Industry.mp3The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial...The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex. This week’s episode is inspired by the recently released documentary, Eating Animals, which delves into the history of traditional farming practices and the post-WWII shift to the widespread factory farming system. Today, we bring you interviews with the film’s director and one of its breakout stars. His name is Frank Reese, and he’s fighting to keep the old methods of farming and his heritage breeds of turkeys and chickens alive.

We also explore how we’ll be eating animals in the future, and how industry will continue to play a role in our food system. In our world of increasing automation, did you know you can now get your meat from a vending machine? There’s also been a lot of talk lately about the viability of insects as an accessible protein source. Is it a passing trend, or here to stay?

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex. This week’s episode is inspired by the recently released documentary, Eating Animals, which delves into the history of traditional farming practices and the post-WWII shift to the widespread factory farming system. Today, we bring you interviews with the film’s director and one of its breakout stars. His name is Frank Reese, and he’s fighting to keep the old methods of farming and his heritage breeds of turkeys and chickens alive.
We also explore how we’ll be eating animals in the future, and how industry will continue to play a role in our food system. In our world of increasing automation, did you know you can now get your meat from a vending machine? There’s also been a lot of talk lately about the viability of insects as an accessible protein source. Is it a passing trend, or here to stay?
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Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo via flickr.com/photos/10775233@N00/2449674
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 6 Trailer: Pride! – Coming Soonhttps://heritageradionetwork.org/podcast/pride-coming-soon/
Wed, 13 Jun 2018 19:27:59 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/06/M3-Queer-Food-promo.mp3To celebrate Pride Month, we speak to the bakers who created a custom wedding cake for Charlie Craig and David...To celebrate Pride Month, we speak to the bakers who created a custom wedding cake for Charlie Craig and David Mullins, the couple behind the Masterpiece Cakeshop supreme court case. We also hear from Taylor Lanzet, the Director of Supply and Sustainability at Dig Inn; Kat Johnson addresses the controversy surrounding Antoni Porowski, Queer Eye’s food & wine expert; and Hannah Fordin speaks with food writer Leah Kirts about the relationship between veganism and queer identity.

]]>To celebrate Pride Month, we speak to the bakers who created a custom wedding cake for Charlie Craig and David Mullins, the couple behind the Masterpiece Cakeshop supreme court case. We also hear from Taylor Lanzet, the Director of Supply and Sustainability at Dig Inn; Kat Johnson addresses the controversy surrounding Antoni Porowski, Queer Eye’s food andamp; wine expert; and Hannah Fordin speaks with food writer Leah Kirts about the relationship between veganism and queer identity.
Photo via instagram.com/joyosity.
Meat + Three is powered by Simplecast
andnbsp;NoNo0:00Heritage Radio NetworkEpisode 6: Pride!https://heritageradionetwork.org/podcast/pride/
Fri, 15 Jun 2018 21:00:59 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/06/Meat-Three-S01E06-Pride.mp3It’s June, so all of us at Heritage Radio Network are celebrating Pride month! Pride honors the 1969 Stonewall riots that launched...It’s June, so all of us at Heritage Radio Network are celebrating Pride month! Pride honors the 1969 Stonewall riots that launched the Gay Liberation Movement here in New York City. Before you binge watch season two of Queer Eye, catch up with this week’s episode of Meat + Three.

First, we turn to last week’s Supreme Court decision about the baker from Colorado who refused to design a wedding cake for a same-sex couple, back in 2012. To recap: Charlie Craig and David Mullins met, fell in love and decided to get married. They went to the Masterpiece Cakeshop, to order a custom cake for their wedding, but the owner, Jack Phillips, denied their request. He cited his Christian faith and religious objection to same sex marriage. The ACLU filed a complaint with the Colorado Civil Rights Commission and in 2013, that organization ruled against Phillips. His lawyers failed to get the ruling overturned in Colorado, but two years ago, the US Supreme Court agreed to hear the case. On June 4th, the Supreme Court ruled in favor of Phillips and Masterpiece Cakeshop, saying that the Colorado Civil Rights Commission did not act as a neutral ruling body in the matter.

We were surprised by the decision, so we asked our correspondent Esther Trakinski to share some insight on Justice Kennedy’s majority decision. (Trakinski practiced law for 25 years before becoming a food systems specialist and adjunct professor at NYU.) She told us that the Supreme Court decision is much narrower than civil rights advocates feared, and actually called it “a resounding acknowledgement that gay people are protected persons under the law.” The decision was procedural and highly specific to this case. To be sure, some may try to invoke this decision to deny services to gay people for their weddings, but last week’s ruling ensures their actions would still be considered unlawful in a courtroom.

Still, emotions are running high after the verdict–we’ve seen a deluge of negative Yelp reviews about Masterpiece Cakeshop, and actor Andrew Garfield pled at the Tony Awards “let’s just bake a cake for everyone who wants a cake to be baked” That’s why we’re delighted to introduce you to Jim Samaras, who co-owns Lora’s Donuts and Bakery shop with his wife in Englewood, Colorado. Not only did they reach out and offer to bake Charlie and David a custom wedding cake (a rainbow cake, to be more specific), they gave it to the couple for free.

Our next story turns to Taylor Lanzet, another woman whose work brings us joy. As the Director of Supply and Sustainability, she sources vegetables for Dig Inn, a fast casual restaurant chain that focuses on serving local produce. Host Dana Cowin, who currently has a consulting gig with the restaurant group, welcomed Lanzet to her show, Speaking Broadly on an episode she called “Queer Eye for the Food Supply.”

Kat Johnson addresses the controversy surrounding Antoni Porowski, Queer Eye’s Food and Wine Expert.Many viewers thought his recipes from season one were unsophisticated, but we ask: what’s wrong with simple food? Mitchell Davis, the Executive Vice President of the James Beard Foundation, even weighs in on simple food and provides us with one of his favorite summer recipes!

We end with a story by Hannah Fordin of a food writer who’s exploring the fascinating correlation between the vegan and LGBTQ communities. Leah Kirts is a freelance food writer and nutrition educator for a non profit in Harlem. Shedeveloped research on the intersection between the LGBTQ community and the vegan community. She shares her journey of coming out as vegetarian – and eventually vegan – before fully coming to terms with her queer identity.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>It’s June, so all of us at Heritage Radio Network are celebrating Pride month! Pride honors the 1969 Stonewall riots that launched the Gay Liberation Movement here in New York City. Before you binge watch season two of Queer Eye, catch up with this weeks episode of Meat + Three.
First, we turn to last week’s Supreme Court decision about the baker from Colorado who refused to design a wedding cake for a same-sex couple, back in 2012. To recap: Charlie Craig and David Mullins met, fell in love and decided to get married. They went to the Masterpiece Cakeshop, to order a custom cake for their wedding, but the owner, Jack Phillips, denied their request. He cited his Christian faith and religious objection to same sex marriage. The ACLU filed a complaint with the Colorado Civil Rights Commission and in 2013, that organization ruled against Phillips. His lawyers failed to get the ruling overturned in Colorado, but two years ago, the US Supreme Court agreed to hear the case. On June 4th, the Supreme Court ruled in favor of Phillips and Masterpiece Cakeshop, saying that the Colorado Civil Rights Commission did not act as a neutral ruling body in the matter.
We were surprised by the decision, so we asked our correspondent Esther Trakinski to share some insight on Justice Kennedy’s majority decision. (Trakinski practiced law for 25 years before becoming a food systems specialist and adjunct professor at NYU.) She told us that the Supreme Court decision is much narrower than civil rights advocates feared, and actually called it “a resounding acknowledgement that gay people are protected persons under the law.” The decision was procedural and highly specific to this case. To be sure, some may try to invoke this decision to deny services to gay people for their weddings, but last week’s ruling ensures their actions would still be considered unlawful in a courtroom.
Still, emotions are running high after the verdict--we’ve seen a deluge of negative Yelp reviews about Masterpiece Cakeshop, and actor Andrew Garfield pled at the Tony Awards “let’s just bake a cake for everyone who wants a cake to be baked” That’s why we’re delighted to introduce you to Jim Samaras, who co-owns Lora’s Donuts and Bakery shop with his wife in Englewood, Colorado. Not only did they reach out and offer to bake Charlie and David a custom wedding cake (a rainbow cake, to be more specific), they gave it to the couple for free.
Our next story turns to Taylor Lanzet, another woman whose work brings us joy. As the Director of Supply and Sustainability, she sources vegetables for Dig Inn, a fast casual restaurant chain that focuses on serving local produce. Host Dana Cowin, who currently has a consulting gig with the restaurant group, welcomed Lanzet to her show, Speaking Broadly on an episode she called “Queer Eye for the Food Supply.”
Kat Johnson addresses the controversy surrounding Antoni Porowski, Queer Eyes Food and Wine Expert. Many viewers thought his recipes from season one were unsophisticated, but we ask: whats wrong with simple food? Mitchell Davis, the Executive Vice President of the James Beard Foundation, even weighs in on simple food and provides us with one of his favorite summer recipes!
We end with a story by Hannah Fordin of a food writer who’s exploring the fascinating correlation between the vegan and LGBTQ communities. Leah Kirts is a freelance food writer and nutrition educator for a non profit in Harlem. She developed research on the intersection between the LGBTQ community and the vegan community. She shares her journey of coming out as vegetarian – and eventually vegan – before fully coming to terms with her queer identity.
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Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
NoNo0:00Heritage Radio NetworkEpisode 5 Trailer: Water Woes – Coming Soonhttps://heritageradionetwork.org/podcast/water-woes-trailer/
Thu, 07 Jun 2018 12:05:23 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/06/Meat-Three-Water-Woes-promo.mp3Coming up this week on Meat + Three, you’ll hear some disturbing news from an NYC investigative reporter, Katy Kieffer reports...Coming up this week on Meat + Three, you’ll hear some disturbing news from an NYC investigative reporter, Katy Kieffer reports on water woes in the heartland, and we’ll check in with Dave Arnold, who’s about to open a new bar that will serve some pretty fancy H2o!

So pour up a tall glass of ice water and be refreshed by this week’s episode of Meat + Three available on heritageradionetwork.org, Apple Podcasts, Stitcher, or wherever you get your podcasts!

]]>Coming up this week on Meat + Three, you’ll hear some disturbing news from an NYC investigative reporter, Katy Kieffer reports on water woes in the heartland, and we’ll check in with Dave Arnold, who’s about to open a new bar that will serve some pretty fancy H2o!
So pour up a tall glass of ice water and be refreshed by this week’s episode of Meat + Three available on heritageradionetwork.org, Apple Podcasts, Stitcher, or wherever you get your podcasts!
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 5: Water Woeshttps://heritageradionetwork.org/podcast/water-woes/
Fri, 08 Jun 2018 19:52:03 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/06/Meat-Three-S01E05-Water-Woes.mp3Before this new episode of Meat + Three, we take a moment to remember Anthony Bourdain, who passed away today. Bourdain...Before this new episode of Meat + Three, we take a moment to remember Anthony Bourdain, who passed away today.

Bourdain was in France working on an upcoming episode of his award-winning CNN series “Parts Unknown.” His close friend Eric Ripert found Bourdain unresponsive in his hotel room Friday morning (June 8, 2018). CNN reported that the cause of death was suicide. Bourdain was 61 years old. We send our love and condolences to his family, friends, and team at Zero Point Zero.

If someone you know exhibits warning signs of suicide, call the U.S. National Suicide Prevention Lifeline at 800-273-TALK (8255).

Today’s topic is water. On June 2nd, the World Health Organization and UNICEF released a report that 2.1 billion people do not have access to safe drinking water at home. At HRN, our most vocal advocate for clean H20 is Katy Keiffer, host of What Doesn’t Kill You. Lately, she’s been jumping into the topic of water contamination in the heartland. We bring you excerpts from her recent shows that dive into the issue of nitrate-laced water in two farming communities.

Rural areas are more affected by water pollution, but that doesn’t mean urban areas are immune to their own water woes. Hannah Fordin spoke to a reporter who just broke the story that hundreds of New York City’s water tanks could be contaminated.

Our last story looks into high-end waters and what lengths bar owners and restaurateurs will go to find the perfect level of bubbles in their bottles.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>Before this new episode of Meat + Three, we take a moment to remember Anthony Bourdain, who passed away today.
Bourdain was in France working on an upcoming episode of his award-winning CNN series Parts Unknown. His close friend Eric Ripert found Bourdain unresponsive in his hotel room Friday morning (June 8, 2018). CNN reported that the cause of death was suicide. Bourdain was 61 years old. We send our love and condolences to his family, friends, and team at Zero Point Zero.
If someone you know exhibits warning signs of suicide, call the U.S. National Suicide Prevention Lifeline at 800-273-TALK (8255).
Todays topic is water. On June 2nd, the World Health Organization and UNICEF released a report that 2.1 billion people do not have access to safe drinking water at home. At HRN, our most vocal advocate for clean H20 is Katy Keiffer, host of What Doesn’t Kill You. Lately, she’s been jumping into the topic of water contamination in the heartland. We bring you excerpts from her recent shows that dive into the issue of nitrate-laced water in two farming communities.
Rural areas are more affected by water pollution, but that doesn’t mean urban areas are immune to their own water woes. Hannah Fordin spoke to a reporter who just broke the story that hundreds of New York City’s water tanks could be contaminated.
Our last story looks into high-end waters and what lengths bar owners and restaurateurs will go to find the perfect level of bubbles in their bottles.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 4 Trailer: Taking a Stand – Coming Soonhttps://heritageradionetwork.org/podcast/taking-a-stand-trailer/
Wed, 30 May 2018 21:53:27 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/05/M3-Taking-a-Stand-promo.wavWomen in the food world are taking a stand by providing resources to restaurant workers and pushing for equity in...Women in the food world are taking a stand by providing resources to restaurant workers and pushing for equity in publications and events. Hear their inspiring stories, plus learn some hot tips for opening a lemonade stand this summer and discover a steak restaurant that encourages diners to stand for the duration of their meal.

]]>Women in the food world are taking a stand by providing resources to restaurant workers and pushing for equity in publications and events. Hear their inspiring stories, plus learn some hot tips for opening a lemonade stand this summer and discover a steak restaurant that encourages diners to stand for the duration of their meal.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 4: Taking a Standhttps://heritageradionetwork.org/podcast/taking-a-stand/
Fri, 01 Jun 2018 21:00:47 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/06/Meat-Three-S01E04-Taking-a-Stand.mp3Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant...Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant industry has had to take a hard look at the bad behavior it’s tacitly allowed for years. There are many women in the industry actively trying to make the workplace safer and more equitable for everyone. Hear how an artist, editor, and restaurateur joined forces to create a poster to battle sexual harassment and how a digital directory is building equitability at food events, in publications, and beyond.

Taking “a stand” literally, we have a report from Harry Rosenblum about that summer staple: the lemonade stand. We also look into a Japanese steakhouse that tried to offer standing-room-only dining at its New York location – a trend that didn’t stand with diners.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant industry has had to take a hard look at the bad behavior it’s tacitly allowed for years. There are many women in the industry actively trying to make the workplace safer and more equitable for everyone. Hear how an artist, editor, and restaurateur joined forces to create a poster to battle sexual harassment and how a digital directory is building equitability at food events, in publications, and beyond.
Taking a stand literally, we have a report from Harry Rosenblum about that summer staple: the lemonade stand. We also look into a Japanese steakhouse that tried to offer standing-room-only dining at its New York location – a trend that didnt stand with diners.
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Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by Simplecast
andnbsp;NoNo0:00Heritage Radio NetworkEpisode 3 Trailer: Red Tape – Coming Soonhttps://heritageradionetwork.org/podcast/red-tape/
Thu, 24 May 2018 20:50:44 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/05/Meat-Three-Red-Tape-trailer.wavWhat do Legos, Salt Bae and a cheese truck have in common? Find out on this week’s episode of Meat...What do Legos, Salt Bae and a cheese truck have in common? Find out on this week’s episode of Meat + Three by Heritage Radio Network – we’re talking red tape!

]]>What do Legos, Salt Bae and a cheese truck have in common? Find out on this week’s episode of Meat + Three by Heritage Radio Network – we’re talking red tape!
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 3: Red Tapehttps://heritageradionetwork.org/podcast/red-tape-2/
Fri, 25 May 2018 21:00:18 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/05/Meat-Three-S01-E03-Red-Tape.mp3What do Legos, Salt Bae and a cheese truck have in common? They all play a role in this weekand#8217;s...What do Legos, Salt Bae and a cheese truck have in common? They all play a role in this week’s Meat + Three, which is all about the dreaded bureaucratic red tape. To kick things off, we hear from Brandon Hoy, Dave Arnold, Sother Teague, Damon Boelte, and Jimmy Carbone, five of HRN’s hosts who are all seasoned bar/restaurant owners in New York. They share some of the strangest red tape they’ve encountered.

There are many rules governing when, how, and where you can open up shop – a lesson that the mysterious “Salt Bae” learned when he brought his eponymous restaurant (and glove-less hands) to Manhattan.

Not all red tape stories are downers – HRN’s Hannah Fordin catches up with NYC Council Member Rafael Espinal about the successful repeal the New York City Cabaret Law, a regulation introduced in 1926 that was often called racist, homophobic and authoritarian by its opponents.

To better understand red tape in other cities, Sarah Strong brings us a report from New Haven about the efforts to make food trucks stationary and Micaela Heck speaks to a restauranteur about his campaign to bring a parking deck to downtown Roswell, Georgia.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>What do Legos, Salt Bae and a cheese truck have in common? They all play a role in this weeks Meat + Three, which is all about the dreaded bureaucratic red tape. To kick things off, we hear from Brandon Hoy, Dave Arnold, Sother Teague, Damon Boelte, and Jimmy Carbone, five of HRNs hosts who are all seasoned bar/restaurant owners in New York. They share some of the strangest red tape theyve encountered.
There are many rules governing when, how, and where you can open up shop – a lesson that the mysterious Salt Bae learned when he brought his eponymous restaurant (and glove-less hands) to Manhattan.
Not all red tape stories are downers – HRNs Hannah Fordin catches up with NYC Council Member Rafael Espinal about the successful repeal the New York City Cabaret Law, a regulation introduced in 1926 that was often called racist, homophobic and authoritarian by its opponents.
To better understand red tape in other cities, Sarah Strong brings us a report from New Haven about the efforts to make food trucks stationary and Micaela Heck speaks to a restauranteur about his campaign to bring a parking deck to downtown Roswell, Georgia.
andnbsp;
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 23: Personal Perils and Poisonous Plates: Danger in the Kitchenhttps://heritageradionetwork.org/podcast/personal-perils-and-poisonous-plates-danger-in-the-kitchen/
Fri, 07 Dec 2018 22:09:57 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/12/12-07-18-Meat-Three-Ep23-Danger.mp3Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects...Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects of the culinary are revealed. Whether it’s toxic meals, politics in the kitchen, or environmentally devastating husbandry—one thing is clear: food is no simple matter when caution is breached.

Nina Medvinskaya visits a Michelin-starred restaurant to investigate why people risk their lives for a taste of fish: it’s all about the blowfish at Suzuki.

Kevin Wheeler talks to an undocumented restaurant owner to examine what it’s like to work in hospitality while battling political hostility.

Dylan Heuer challenges the ethos of livestock production by honing in on its environmentally devastating effects.

And Ariama Long reminds us of the value in preserving our food heritage lest we forget our culture.

]]>Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects of the culinary are revealed. Whether its toxic meals, politics in the kitchen, or environmentally devastating husbandry—one thing is clear: food is no simple matter when caution is breached.
Nina Medvinskaya visits a Michelin-starred restaurant to investigate why people risk their lives for a taste of fish: its all about the blowfish at Suzuki.
Kevin Wheeler talks to an undocumented restaurant owner to examine what its like to work in hospitality while battling political hostility.
Dylan Heuer challenges the ethos of livestock production by honing in on its environmentally devastating effects.
And Ariama Long reminds us of the value in preserving our food heritage lest we forget our culture.
Meat + Three is powered by Simplecast.
Photo via Dave Ginsberg.NoNo0:00Heritage Radio NetworkEpisode 22: Bivalves, B-Grades, Blessings, and Bathrooms: The Rules of Foodhttps://heritageradionetwork.org/podcast/rules/
Fri, 30 Nov 2018 22:24:48 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/11/M3-Rules-1.0.mp3Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following...Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following a strict code of conduct. Sometimes the rules are clearly written down. Sometimes they’re unspoken. But the underlying goal is usually the same… to avoid chaos, ensure food safety, and guarantee customers’ satisfaction.

Hannah Fordin takes a look at the people who cause fear when they step into a NYC restaurant—the health inspectors responsible for enforcing the rules of food safety.

Nina Medvinskaya visits a small midtown eatery to learn more about the importance of determining whether food is kosher.

Dylan Heuer investigates why a potential new legal ruling is causing controversy in the restaurant industry and beyond.

Finally, we share the answer to a food rule we get asked about all the time at HRN. When is it safe to eat oysters?

]]>Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following a strict code of conduct. Sometimes the rules are clearly written down. Sometimes they’re unspoken. But the underlying goal is usually the same... to avoid chaos, ensure food safety, and guarantee customers’ satisfaction.
Hannah Fordin takes a look at the people who cause fear when they step into a NYC restaurant---the health inspectors responsible for enforcing the rules of food safety.
Nina Medvinskaya visits a small midtown eatery to learn more about the importance of determining whether food is kosher.
Dylan Heuer investigates why a potential new legal ruling is causing controversy in the restaurant industry and beyond.
Finally, we share the answer to a food rule we get asked about all the time at HRN. When is it safe to eat oysters?
Meat + Three is powered by Simplecast.NoNo0:00Heritage Radio NetworkEpisode 21: Turducken: A Multi-layered Look at Thanksgivinghttps://heritageradionetwork.org/podcast/turducken-a-multi-layered-look-at-thanksgiving/
Fri, 16 Nov 2018 23:13:51 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/11/M3-Thanksgiving-1.0.mp3Who can resist a holiday that promotes eating multiple types of pie in a single meal? This week, weand#8217;re exploring...Who can resist a holiday that promotes eating multiple types of pie in a single meal? This week, we’re exploring the unexpected sides of Thanksgiving. From culinary historians to turducken enthusiasts, people have a lot of feelings about this holiday.

We start by hearing from some food magazine editors, who are well-versed in Thanksgiving trends. They start planning for November issues (typically the most read) as early as March each year.

Then, Kevin Wheeler speaks to Perry Ground, a member of Haudenosonee tribe and an expert on early Thanksgiving traditions. Hint: turkey was not on the table!

So, where did we get our modern traditions? Host of A Taste of the Past and resident HRN culinary historian, Linda Pelaccio, explains how the technological revolution of the mid to late 1800s created the popular Thanksgiving dishes of today.

And lastly, Ariama Long explores the wild world of turduckens – one of the newest and most unusual Thanksgiving traditions.

]]>Who can resist a holiday that promotes eating multiple types of pie in a single meal? This week, were exploring the unexpected sides of Thanksgiving. From culinary historians to turducken enthusiasts, people have a lot of feelings about this holiday.
We start by hearing from some food magazine editors, who are well-versed in Thanksgiving trends. They start planning for November issues (typically the most read) as early as March each year.
Then, Kevin Wheeler speaks to Perry Ground, a member of Haudenosonee tribe and an expert on early Thanksgiving traditions. Hint: turkey was not on the table!
So, where did we get our modern traditions? Host of A Taste of the Past and resident HRN culinary historian, Linda Pelaccio, explains how the technological revolution of the mid to late 1800s created the popular Thanksgiving dishes of today.
And lastly, Ariama Long explores the wild world of turduckens – one of the newest and most unusual Thanksgiving traditions.
Meat + Three is powered by Simplecast.
Photo courtesy of Bake From Scratch.NoNo0:00Heritage Radio NetworkEpisode 20: Labelshttps://heritageradionetwork.org/podcast/labels/
Fri, 02 Nov 2018 21:07:04 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/11/M3-Labels-1.2.mp3Today’s show is about labels – a surprisingly controversial topic. In our reporting this week, we discovered that people have...Today’s show is about labels – a surprisingly controversial topic. In our reporting this week, we discovered that people have a lot strong feelings about labels and the meanings that are assigned to them. But if you take a step back, you’ll see that these stories are also about trust. How do we know if labels are accurate – or even necessary? From food and drink to politics and culture – labels are everywhere and navigating them is an ongoing challenge.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>Today’s show is about labels – a surprisingly controversial topic. In our reporting this week, we discovered that people have a lot strong feelings about labels and the meanings that are assigned to them. But if you take a step back, you’ll see that these stories are also about trust. How do we know if labels are accurate – or even necessary? From food and drink to politics and culture – labels are everywhere and navigating them is an ongoing challenge.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by Simplecast.NoNo0:00Heritage Radio NetworkEpisode 2 Trailer: Pork – Coming Soonhttps://heritageradionetwork.org/podcast/trailer-pork/
Wed, 16 May 2018 14:50:57 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/05/Trailer-Pork.mp3This week, on Meat + Three, HRN’s weekly food roundup, we’re talking pork. We’ll learn the best way to make...This week, on Meat + Three, HRN’s weekly food roundup, we’re talking pork.

We’ll learn the best way to make a BLT, how pitmasters and restaurateurs are helping put small-scale pig farmers back to work in Alabama, what pork has to do with economics, and with government.

So tune in on Friday afternoon for your weekly serving of Meat + Three, and make sure you subscribe to be the first to know when new episodes air!

]]>This week, on Meat + Three, HRN’s weekly food roundup, we’re talking pork.
We’ll learn the best way to make a BLT, how pitmasters and restaurateurs are helping put small-scale pig farmers back to work in Alabama, what pork has to do with economics, and with government.
So tune in on Friday afternoon for your weekly serving of Meat + Three, and make sure you subscribe to be the first to know when new episodes air!
Photo by Patty Lee
Music by Breakmaster Cylinder
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 2: Porkhttps://heritageradionetwork.org/podcast/pork/
Fri, 18 May 2018 21:33:34 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/05/Meat-Three-S01E02-Pork.mp3Ever since the sizzling news about Chinese tariffs on pork dropped, we knew weand#8217;d have to do a Meat +...Ever since the sizzling news about Chinese tariffs on pork dropped, we knew we’d have to do a Meat + Three episode about pork. This week’s show features a deep dive into the tangled relationship between American soybeans and Chinese pork with help from Bettina Ring, Virginia’s Secretary of Agriculture and Forestry, and Loren Puette of ChinaAg.

To build up our strength to tackle such a dense subject, we first visit our friends at Heritage Foods to learn their expert tips for making a next-level BLT with your summer tomato and lettuce bounty (hint: perfect bacon = perfect BLT).

Executive Director Caity Moseman Wadler gets to the bottom of the term “legislative pork” with help from Katy Keiffer of What Doesn’t Kill You and Esther Trakinski, a Food/Adjunct Professor at NYU.

Finally, we look into the Fatback Pig Project, a group formed in 2013 that is helping put small-scale pig farmers back to work in Alabama.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

About the episode art: after making some delicious BLTs with the Heritage Foods team, we got creative with the leftover bacon! (And then ate it, of course.) Thanks to Patty Lee and Ben Tansel for their food styling expertise!

]]>Ever since the sizzling news about Chinese tariffs on pork dropped, we knew wed have to do a Meat + Three episode about pork. This weeks show features a deep dive into the tangled relationship between American soybeans and Chinese pork with help from Bettina Ring, Virginias Secretary of Agriculture and Forestry, and Loren Puette of ChinaAg.
To build up our strength to tackle such a dense subject, we first visit our friends at Heritage Foods to learn their expert tips for making a next-level BLT with your summer tomato and lettuce bounty (hint: perfect bacon = perfect BLT).
Executive Director Caity Moseman Wadler gets to the bottom of the term legislative pork with help from Katy Keiffer of What Doesnt Kill You and Esther Trakinski, a Food/Adjunct Professor at NYU.
Finally, we look into the Fatback Pig Project, a group formed in 2013 that is helping put small-scale pig farmers back to work in Alabama.
andnbsp;
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
About the episode art: after making some delicious BLTs with the Heritage Foods team, we got creative with the leftover bacon! (And then ate it, of course.) Thanks to Patty Lee and Ben Tansel for their food styling expertise!
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 19: Gettin’ Funkyhttps://heritageradionetwork.org/podcast/gettin-funky/
Sat, 27 Oct 2018 00:00:48 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/10/M3-Gettin-Funky-1.1.mp3When the leaves start to fall and temperatures begin to drop, one of our favorite things to do is celebrate...When the leaves start to fall and temperatures begin to drop, one of our favorite things to do is celebrate the funk in food. This week, we bring you four stories about fungi and fermentation. From the magical properties of cheese rinds and sourdough starters – to the complex processes behind co-fermentation and myco-cultivation, this FUNKY show has something for everyone on a mission for great flavor in every meal.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>When the leaves start to fall and temperatures begin to drop, one of our favorite things to do is celebrate the funk in food. This week, we bring you four stories about fungi and fermentation. From the magical properties of cheese rinds and sourdough starters – to the complex processes behind co-fermentation and myco-cultivation, this FUNKY show has something for everyone on a mission for great flavor in every meal.
andnbsp;
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by Simplecast.NoNo0:00Heritage Radio NetworkEpisode 18: Food Wastehttps://heritageradionetwork.org/podcast/food-waste-3/
Fri, 19 Oct 2018 21:46:37 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/10/M3-Food-Waste-1.0.mp3We’d like to talk to you about food waste. Up to 40% of food in the United States is wasted....We’d like to talk to you about food waste. Up to 40% of food in the United States is wasted. That’s about 400 pounds of food per person every year. But who can really fix the problem? Does the responsibility of reducing food waste lie with farmers, restaurateurs… or with us consumers?

We look at how one foreign government figured out a way to get individual citizens to get actively involved in solving the crisis.

Our other stories this week investigate the waste created by American’s obsession with greek yogurt, New York City food establishments’ role in cutting down on food waste, and most simply: why is food waste such a big problem?

We also bring you a developing story out of Brooklyn: the recent and sudden closure of Pilotworks. 175 local food businesses were left stranded after the venture-capital backed food incubator and production kitchen ceased operations with less than 24 hours warning.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>We’d like to talk to you about food waste. Up to 40% of food in the United States is wasted. That’s about 400 pounds of food per person every year. But who can really fix the problem? Does the responsibility of reducing food waste lie with farmers, restaurateurs… or with us consumers?
We look at how one foreign government figured out a way to get individual citizens to get actively involved in solving the crisis.
Our other stories this week investigate the waste created by Americans obsession with greek yogurt, New York City food establishments’ role in cutting down on food waste, and most simply: why is food waste such a big problem?
We also bring you a developing story out of Brooklyn: the recent and sudden closure of Pilotworks. 175 local food businesses were left stranded after the venture-capital backed food incubator and production kitchen ceased operations with less than 24 hours warning.
andnbsp;
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by Simplecast.NoNo0:00Heritage Radio NetworkEpisode 17: Eye of the Stormhttps://heritageradionetwork.org/podcast/eye-of-the-storm/
Fri, 12 Oct 2018 21:00:32 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2019/10/M3-Eye-of-the-Storm-1.1.mp3Almost a month ago, Hurricane Florence wreaked havoc on the Carolinas. She displaced thousands of residents and caused billions of...Almost a month ago, Hurricane Florence wreaked havoc on the Carolinas. She displaced thousands of residents and caused billions of dollars in damages. Just this week, Hurricane Michael ravaged a section of Florida’s panhandle that has already faced decades of hardship, due to climate change, disappearing industry, and the BP oil spill. Apalachicola, one of the small, historic fishing towns that received a direct hit, is home to a shrinking oyster industry. Michael could be one of the final blows to that economy. Sadly, hurricane season has become a cycle of damage and repair that we’re becoming all too familiar with. We’ll continue to follow developments in the panhandle, and this week on Meat + Three, we take a look at the recovery efforts underway in other areas of the southeast, including North Carolina.

Our stories this week look into the Waffle House Index, World Central Kitchen’s recovery efforts, the affects of flooding on small and large farms, and a very different type of storm: the kind that can happen on social media.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>Almost a month ago, Hurricane Florence wreaked havoc on the Carolinas. She displaced thousands of residents and caused billions of dollars in damages. Just this week, Hurricane Michael ravaged a section of Floridas panhandle that has already faced decades of hardship, due to climate change, disappearing industry, and the BP oil spill. Apalachicola, one of the small, historic fishing towns that received a direct hit, is home to a shrinking oyster industry. Michael could be one of the final blows to that economy. Sadly, hurricane season has become a cycle of damage and repair that were becoming all too familiar with. Well continue to follow developments in the panhandle, and this week on Meat + Three, we take a look at the recovery efforts underway in other areas of the southeast, including North Carolina.
Our stories this week look into the Waffle House Index, World Central Kitchens recovery efforts, the affects of flooding on small and large farms, and a very different type of storm: the kind that can happen on social media.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 16: The Grass is Greenerhttps://heritageradionetwork.org/podcast/the-grass-is-greener/
Fri, 28 Sep 2018 20:05:10 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/09/M3-The-Grass-is-Greener1.2.mp3We decided it was high time we did an episode about Mary Jane. Over the past few years, the legal...We decided it was high time we did an episode about Mary Jane. Over the past few years, the legal cannabis industry has been blooming in states across the nation. From recreational use of marijuana, to the resurgence of hemp farming in the American South… weed is here to stay.

We begin our journey into the wide world of weed with an excerpt of a recent episode of Cutting the Curd. Host Diane Stemple speaks with cheese monger turned cannabis advisor, Christina Fleming, about the surprising similarities between selling two notoriously pungent products.

We follow up our cheese course with a drink! CBD is a non-psychoactive compound found in cannabis and it’s popping up left and right across the food and beverage world. Kat Johnson and Hannah Fordin take a trip over to Saxon & Parole in Manhattan to taste test a CBD cocktail.

We can’t talk about cannabis without talking about efforts to legalize it in states across the US. It was a huge point of discussion during the New York democratic gubernatorial primary, and seemed to reflect some of the divisions within the democratic party right now. We take a look at the difference in rhetoric between incumbent Andrew Cuomo and the actor and activist Cynthia Nixon.

Finally, we turn to marijuana’s cousin, hemp. In May of 2017, the South Carolina legislature passed its own hemp legislation, marking the start of the state’s industrial hemp pilot program. 20 farmers were selected from 130 applicants to each grow 20 acres of hemp. We hear from Sally McKay, the Communications Director at the South Carolina Department of Agriculture about the program, and from Nat Bradford, one of the farmers working to develop his own breedline of hemp.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>We decided it was high time we did an episode about Mary Jane. Over the past few years, the legal cannabis industry has been blooming in states across the nation. From recreational use of marijuana, to the resurgence of hemp farming in the American South… weed is here to stay.
We begin our journey into the wide world of weed with an excerpt of a recent episode of Cutting the Curd. Host Diane Stemple speaks with cheese monger turned cannabis advisor, Christina Fleming, about the surprising similarities between selling two notoriously pungent products.
We follow up our cheese course with a drink! CBD is a non-psychoactive compound found in cannabis and it’s popping up left and right across the food and beverage world. Kat Johnson and Hannah Fordin take a trip over to Saxon andamp; Parole in Manhattan to taste test a CBD cocktail.
We cant talk about cannabis without talking about efforts to legalize it in states across the US. It was a huge point of discussion during the New York democratic gubernatorial primary, and seemed to reflect some of the divisions within the democratic party right now. We take a look at the difference in rhetoric between incumbent Andrew Cuomo and the actor and activist Cynthia Nixon.
Finally, we turn to marijuanas cousin, hemp. In May of 2017, the South Carolina legislature passed its own hemp legislation, marking the start of the state’s industrial hemp pilot program. 20 farmers were selected from 130 applicants to each grow 20 acres of hemp. We hear from Sally McKay, the Communications Director at the South Carolina Department of Agriculture about the program, and from Nat Bradford, one of the farmers working to develop his own breedline of hemp.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo by Aubrie LeGault
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 15 Trailer: Feast – Coming Soonhttps://heritageradionetwork.org/podcast/feast-coming-soon/
Wed, 19 Sep 2018 19:34:19 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/09/M3-Master-Feast-Promo.mp3This week we’re bringing you highlights from Feast Portland including interviews with Andrew Zimmern, Michael Solomonov, Bonnie Morales, Emma Bengtsson,...This week we’re bringing you highlights from Feast Portland including interviews with Andrew Zimmern, Michael Solomonov, Bonnie Morales, Emma Bengtsson, and more. Tune in this Friday, and be the first to know when our next episode drops – subscribe wherever you get your podcasts!

]]>This week we’re bringing you highlights from Feast Portland including interviews with Andrew Zimmern, Michael Solomonov, Bonnie Morales, Emma Bengtsson, and more. Tune in this Friday, and be the first to know when our next episode drops – subscribe wherever you get your podcasts!
Photo of Andrew Zimmern by Cheryl Juetten
Meat + Three is powered by Simplecast.NoNo0:00Heritage Radio NetworkEpisode 15: Feasthttps://heritageradionetwork.org/podcast/feast/
Fri, 21 Sep 2018 16:14:30 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/09/Meat-Three-Episode-15-Feast.mp3Weand#8217;re bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in...We’re bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov.

Next, we get an insider’s look into the history of Portland’s dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990.

Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil.

The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations.

We end this week with a short excerpt of Dana Cowin’s interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side… a topic we’ll explore in next week’s Meat + Three!

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>Were bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov.
Next, we get an insiders look into the history of Portlands dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990.
Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil.
The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations.
We end this week with a short excerpt of Dana Cowins interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side... a topic well explore in next weeks Meat + Three!
andnbsp;
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo by Aubrie LeGault
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 14 Trailer: Cookbooks – Coming Soonhttps://heritageradionetwork.org/podcast/cookbooks-coming-soon/
Thu, 13 Sep 2018 00:19:17 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/09/M3-Cookbooks-Preview.mp3Weand#8217;re endlessly fascinated by cookbooks here at HRN, so we decided to do a whole episode of Meat + Three...We’re endlessly fascinated by cookbooks here at HRN, so we decided to do a whole episode of Meat + Three on the subject! Caity has an exclusive interview with Rose Levy Beranbaum, who just finished her 12th cookbook. We hear about the challenges of writing a book about alcohol from The Speakeasy co-host Sother Teague, and we get all the expert dish about the most exciting cookbook titles heading to bookstores this fall.

]]>Were endlessly fascinated by cookbooks here at HRN, so we decided to do a whole episode of Meat + Three on the subject! Caity has an exclusive interview with Rose Levy Beranbaum, who just finished her 12th cookbook. We hear about the challenges of writing a book about alcohol from The Speakeasy co-host Sother Teague, and we get all the expert dish about the most exciting cookbook titles heading to bookstores this fall.
Photo via MorningbirdPhoto
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 14: Cookbookshttps://heritageradionetwork.org/podcast/cookbooks/
Fri, 14 Sep 2018 18:23:42 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/09/Meat-Three-S02E14-Cookbooks.mp3Do you remember the first cookbook you ever loved? Caity was enthralled by Rose Levy Berenbaum’s The Cake Bible when...Do you remember the first cookbook you ever loved? Caity was enthralled by Rose Levy Berenbaum’s The Cake Bible when she was little and spent hours going through her gorgeous photos and awesome recipe names: Enchanted Forest, Strawberry Maria and Chocolate Chestnut Embrace.

Years later when she was a teenager, Caity’s sister gave her a copy of The Best Recipes in the World by Mark Bittman, which inspired to learn about world cuisines by cooking at home and later fueled her plans to travel the world.

That’s the real magic of cookbooks. They can transform your home life, or take you on a trip a million miles away. October is National Cookbook month but we couldn’t wait to talk with a couple of our favorite authors.Rose Levy Beranbaum joins us in the HRN studio, and we talk to our own Sother Teague of The Speakeasy about writing his debut book on his iPhone. Then, we take a closer look at a cookbook scandal that happened last month, and Liza Hamm stopped by the studio to discuss the latest crop of cookbooks with our resident expert, Cathy Erway, host of Eat Your Words on Heritage Radio Network.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>Do you remember the first cookbook you ever loved? Caity was enthralled by Rose Levy Berenbaum’s The Cake Bible when she was little and spent hours going through her gorgeous photos and awesome recipe names: Enchanted Forest, Strawberry Maria and Chocolate Chestnut Embrace.
Years later when she was a teenager, Caitys sister gave her a copy of The Best Recipes in the World by Mark Bittman, which inspired to learn about world cuisines by cooking at home and later fueled her plans to travel the world.
That’s the real magic of cookbooks. They can transform your home life, or take you on a trip a million miles away. October is National Cookbook month but we couldn’t wait to talk with a couple of our favorite authors.Rose Levy Beranbaum joins us in the HRN studio, and we talk to our own Sother Teague of The Speakeasy about writing his debut book on his iPhone. Then, we take a closer look at a cookbook scandal that happened last month, and Liza Hamm stopped by the studio to discuss the latest crop of cookbooks with our resident expert, Cathy Erway, host of Eat Your Words on Heritage Radio Network.
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 13 Trailer: Football – Coming Soonhttps://heritageradionetwork.org/podcast/football-coming-soon/
Sat, 01 Sep 2018 02:07:43 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/08/M3-Football-promo-sfx-with-clip.mp3Season two of Meat + Three is almost here! We’re kicking off with a show all about football. We’ll tell you...Season two of Meat + Three is almost here! We’re kicking off with a show all about football. We’ll tell you how to master the tailgating scene with help from some Atlanta Chefs. Then, we’ll look at what’s good and bad about players’ diets – whether they’re an NFL star or just made the JV team at their high school. Subscribe to Meat + Three wherever you listen to podcasts, and be the first to know when season two drops!

]]>Season two of Meat + Three is almost here! We’re kicking off with a show all about football. We’ll tell you how to master the tailgating scene with help from some Atlanta Chefs. Then, we’ll look at whats good and bad about players diets – whether theyre an NFL star or just made the JV team at their high school. Subscribe to Meat + Three wherever you listen to podcasts, and be the first to know when season two drops!
Photo by Tom Woodward
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 13: Footballhttps://heritageradionetwork.org/podcast/football/
Fri, 07 Sep 2018 17:46:28 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/09/Meat-Three-S02E13-Football.mp3When Kat said she wanted to do a whole episode about football, she got some skeptical looks from the rest of the...When Kat said she wanted to do a whole episode about football, she got some skeptical looks from the rest of the Meat + Three team…. but by the end of this episode you’ll be just as fascinated by the role food plays on the gridiron as she is.

Before we go deep with a look into the diets of football players, we talk tailgating – essentially a bacchanal of fandom. Imagine hundreds of fans gathered around a stadium – beers in hand, smoke wafting off hundreds of grills, all in anticipation of the big game! We enlist Atlanta chefs Nick Leahy, Rusty Bowers, and Kevin Rathbun to share some of their tailgating pro-tips.

Starting with the NFL, we find out how pro players are using food to fuel their recoveries. Many athletes rely on the anti-inflammatory power of plants so much that they go all-in on a vegan diet. We hear from Chef Charity Morgan, a chef who feeds her husband (Derrick Morgan of the Tennessee Titans) and his teammates a plant-based meal plan. Scott Sehnert, the Director of Sports Performance and Sports Dietician for the Dallas Cowboys weighs in on the benefits of plants’ phytochemicals in aiding players’ recovery.

Next we move to college, where Mary Margaret McCartney (our intern-at-large) takes us inside of Auburn University’s Wellness Kitchen, a $6.6 million, 10,000 square foot facility designed to provide its athletes with optimal nutrition. She speaks to Lauren Silvio, the Director of Sports Nutrition for Auburn Athletics, about how she works to educate the football team about what food is best to eat on and off campus.

And finally, our main story this week is about the largest group of football players in the US – the more than one million high school athletes. We speak to Scout Kirkland, a ninth grader playing football at Eufaula High School in Alabama, and his mom, Corey Kirkland, about advice he received when middle school coaches wanted him to ‘bulk up.’ It made us wonder: what advice should be given to high school athletes, and who should be giving it to them? To help answer this question, we turn to Laura Moretti, a Dietician for the Division of Sports Medicine and Orthopedics at Boston Children’s Hospital.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

Our theme song is by Breakmaster Cylinder.

Special music in this episode provided by the Auburn University Marching Band, Director Corey Spurlin, and the Auburn University College of Liberal Arts.

]]>When Kat said she wanted to do a whole episode about football, she got some skeptical looks from the rest of the Meat + Three team…. but by the end of this episode you’ll be just as fascinated by the role food plays on the gridiron as she is.
Before we go deep with a look into the diets of football players, we talk tailgating – essentially a bacchanal of fandom. Imagine hundreds of fans gathered around a stadium – beers in hand, smoke wafting off hundreds of grills, all in anticipation of the big game! We enlist Atlanta chefs Nick Leahy, Rusty Bowers, and Kevin Rathbun to share some of their tailgating pro-tips.
Starting with the NFL, we find out how pro players are using food to fuel their recoveries. Many athletes rely on the anti-inflammatory power of plants so much that they go all-in on a vegan diet. We hear from Chef Charity Morgan, a chef who feeds her husband (Derrick Morgan of the Tennessee Titans) and his teammates a plant-based meal plan. Scott Sehnert, the Director of Sports Performance and Sports Dietician for the Dallas Cowboys weighs in on the benefits of plants phytochemicals in aiding players recovery.
Next we move to college, where Mary Margaret McCartney (our intern-at-large) takes us inside of Auburn Universitys Wellness Kitchen, a $6.6 million, 10,000 square foot facility designed to provide its athletes with optimal nutrition. She speaks to Lauren Silvio, the Director of Sports Nutrition for Auburn Athletics, about how she works to educate the football team about what food is best to eat on and off campus.
And finally, our main story this week is about the largest group of football players in the US – the more than one million high school athletes. We speak to Scout Kirkland, a ninth grader playing football at Eufaula High School in Alabama, and his mom, Corey Kirkland, about advice he received when middle school coaches wanted him to bulk up. It made us wonder: what advice should be given to high school athletes, and who should be giving it to them? To help answer this question, we turn to Laura Moretti, a Dietician for the Division of Sports Medicine and Orthopedics at Boston Childrens Hospital.
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Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Special music in this episode provided by the Auburn University Marching Band, Director Corey Spurlin, and the Auburn University College of Liberal Arts.
Photo via USDA
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 12.3 Bonus: A New Class of Cookshttps://heritageradionetwork.org/podcast/a-new-class-of-cooks/
Fri, 24 Aug 2018 14:36:02 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/08/Meat-Three-Snack-Size-Home-Ec-follow-up.mp3Tell the truth — do you know how to make arepas from scratch? Or know the difference between white and...Tell the truth — do you know how to make arepas from scratch? Or know the difference between white and yellow corn? The kids at The Dynamite Shop do.

On this week’s bonus episode, we go behind the scenes at this week-long culinary summer camp and after-school program in Brooklyn that’s calling itself “Home Ec 2.0.”

Back in episode 9, “Youth,” we talked about a number of organizations, like Seed Life Skills, taking on staid home economics curriculums. With The Dynamite Shop, co-founders Dana Bowen and Sara Kate Gillingham want to provide teens and ‘tweens with the basic life skills every adult should have.

According to Bowen and Gillingham, food is one of the easiest ways to connect kids to the larger community around them. That’s why The Dynamite Shop invites chefs and passionate home cooks from around the world to broaden the kids’ culinary horizons, not only by teaching them to make delicious dishes, but by engaging them in conversations about food history, food traditions… and the best way to make naturally-dyed rainbow arepas.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>Tell the truth — do you know how to make arepas from scratch? Or know the difference between white and yellow corn? The kids at The Dynamite Shop do.
On this week’s bonus episode, we go behind the scenes at this week-long culinary summer camp and after-school program in Brooklyn that’s calling itself “Home Ec 2.0.
Back in episode 9, Youth, we talked about a number of organizations, like Seed Life Skills, taking on staid home economics curriculums. With The Dynamite Shop, co-founders Dana Bowen and Sara Kate Gillingham want to provide teens and tweens with the basic life skills every adult should have.
According to Bowen and Gillingham, food is one of the easiest ways to connect kids to the larger community around them. Thats why The Dynamite Shop invites chefs and passionate home cooks from around the world to broaden the kids’ culinary horizons, not only by teaching them to make delicious dishes, but by engaging them in conversations about food history, food traditions... and the best way to make naturally-dyed rainbow arepas.
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Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 12.2 Bonus: Food as a Public Utilityhttps://heritageradionetwork.org/podcast/food-as-a-public-utility/
Fri, 17 Aug 2018 16:21:59 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/08/Meat-Three-Snack-Size-Food-as-a-Public-Utility.mp3This week, we have a bonus segment about what it takes to end hunger in America. Back on episode 10, we brought...This week, we have a bonus segment about what it takes to end hunger in America. Back on episode 10, we brought you a few highlights from our trip to Slow Food Nations. Many of you reached out about one segment in particular: a clip of our interview with John Ikerd. So this week, we bring you that interview in its entirety.

We first heard Ikerd speak at the Slow Food Leadership Summit, and became intrigued by one of his big ideas. He believes that there is a way to solve hunger in the U.S. It requires us to view food as a public utility and place a larger emphasis on human relationships.

Ikerd holds a PhD in Agricultural Economics from the University of Missouri, and his career focus was agricultural extension. In 1984, he became the director of Extension Agricultural Economics at the University of Georgia. However, in the 80s, his way of thinking began to shift. The US was experiencing a farm crisis, and Ikerd began to see failures of the policies he had been advocating to farmers. He reoriented his work towards sustainable agriculture and economics, and brought this outlook to the Land Grant system. He returned to the University of Missouri in 1989, under a cooperative agreement with the USDA, with a mission to develop research and educational programs related to sustainable agriculture.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>This week, we have a bonus segment about what it takes to end hunger in America. Back on episode 10, we brought you a few highlights from our trip to Slow Food Nations. Many of you reached out about one segment in particular: a clip of our interview with John Ikerd. So this week, we bring you that interview in its entirety.
We first heard Ikerd speak at the Slow Food Leadership Summit, and became intrigued by one of his big ideas. He believes that there is a way to solve hunger in the U.S. It requires us to view food as a public utility and place a larger emphasis on human relationships.
Ikerd holds a PhD in Agricultural Economics from the University of Missouri, and his career focus was agricultural extension. In 1984, he became the director of Extension Agricultural Economics at the University of Georgia. However, in the 80s, his way of thinking began to shift. The US was experiencing a farm crisis, and Ikerd began to see failures of the policies he had been advocating to farmers. He reoriented his work towards sustainable agriculture and economics, and brought this outlook to the Land Grant system. He returned to the University of Missouri in 1989, under a cooperative agreement with the USDA, with a mission to develop research and educational programs related to sustainable agriculture.
andnbsp;
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 12.1 Bonus: Farm to Markethttps://heritageradionetwork.org/podcast/farm-to-market/
Fri, 10 Aug 2018 18:50:49 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/08/Meat-Three-Snack-Size-Farm-to-Market.mp3For this and#8220;snack-sizedand#8221; episode, we’re joining the Farmers Market Coalition to recognize National Farmers Market Week! This is a great time to...For this “snack-sized” episode, we’re joining the Farmers Market Coalition to recognize National Farmers Market Week! This is a great time to talk speak with Ben Feldman, the Policy Director at FMC about farmers, because there is a ton of news about agricultural economics right now. But before we talk about local markets, we step back and take in the bigger picture.

On episode two of Meat + Three, we reported a story on tariffs and the escalating trade tensions between China and the U.S. – and how farmers were already feeling their effects. We spoke to Loren Puette of ChinaAg, a market intelligence company that focuses on the ag markets of China. At the time, he said we were far from being a full-fledged trade war, but this week we asked Loren “What about now? Has a trade war begun?”

His response was yes. “The trade dispute escalated into a full blown trade war on July 6th after both sides imposed 25% tariffs on a variety of imported goods. Chief among them were U.S. soybeans,” wrote Puette.

We bring you a story about one of the biggest casualties of the trade war – a stranded cargo ship off the coast of China carrying soybeans worth $20 million.

Then, we explain how the “farmer bailout” that President Trump has proposed is set to provide temporary relief to commodity farmers, but will have little effect on specialty farmers that sell direct-to-consumer. On the other hand, Feldman explains that specialty farmers are able to weather economic fluctuations, because they get better prices on crops through direct sales.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>For this snack-sized episode, we’re joining the Farmers Market Coalition to recognize National Farmers Market Week! This is a great time to talk speak with Ben Feldman, the Policy Director at FMC about farmers, because there is a ton of news about agricultural economics right now. But before we talk about local markets, we step back and take in the bigger picture.
On episode two of Meat + Three, we reported a story on tariffs and the escalating trade tensions between China and the U.S. – and how farmers were already feeling their effects. We spoke to Loren Puette of ChinaAg, a market intelligence company that focuses on the ag markets of China. At the time, he said we were far from being a full-fledged trade war, but this week we asked Loren What about now? Has a trade war begun?
His response was yes. “The trade dispute escalated into a full blown trade war on July 6th after both sides imposed 25% tariffs on a variety of imported goods. Chief among them were U.S. soybeans, wrote Puette.
We bring you a story about one of the biggest casualties of the trade war – a stranded cargo ship off the coast of China carrying soybeans worth $20 million.
Then, we explain how the farmer bailout that President Trump has proposed is set to provide temporary relief to commodity farmers, but will have little effect on specialty farmers that sell direct-to-consumer. On the other hand, Feldman explains that specialty farmers are able to weather economic fluctuations, because they get better prices on crops through direct sales.
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Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 12: Agehttps://heritageradionetwork.org/podcast/age/
Fri, 03 Aug 2018 16:36:15 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/08/Meat-Three-S01E12-Age.mp3Itand#8217;s the season finale of Meat + Three! A few weeks ago, we presented an episode about youth, so for...It’s the season finale of Meat + Three! A few weeks ago, we presented an episode about youth, so for this week’s theme, we’re flipping the script and focusing on age.

We start with a visit to one of Atlanta’s most iconic landmarks, Hotel Clermont, which just re-opened! Meet the team behind the hotel’s French brasserie, Tiny Lou’s, and discover the fascinating history behind its name.

Hannah Fordin investigates what happens when it’s time for a chef to retire. In other career paths, you can count on your employer to help you plan ahead, but it rarely works that way in the restaurant industry. Helping Hannah tackle this subject matter is Andrew Friedman, who’s interviewed hundreds of chefs – in all stages of their careers – for his show, Andrew Talks to Chefs, and book, Chefs, Drugs, and Rock & Roll.

Kat Johnson looks into trends related to the average age of the principal farm operators in the US, which has risen by about eight years (from 50 years old to 58) over the past three decades. To learn more about how this could impact the food supply, we hear from Lisa Held, the new host of The Farm Report.

We also have news about a food that turns out to be much older than we believed, as Jordan Werner Barry asks the question, “Is bread paleo now?”

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>Its the season finale of Meat + Three! A few weeks ago, we presented an episode about youth, so for this week’s theme, we’re flipping the script and focusing on age.
We start with a visit to one of Atlantas most iconic landmarks, Hotel Clermont, which just re-opened! Meet the team behind the hotels French brasserie, Tiny Lous, and discover the fascinating history behind its name.
Hannah Fordin investigates what happens when it’s time for a chef to retire. In other career paths, you can count on your employer to help you plan ahead, but it rarely works that way in the restaurant industry. Helping Hannah tackle this subject matter is Andrew Friedman, whos interviewed hundreds of chefs – in all stages of their careers – for his show, Andrew Talks to Chefs, and book, Chefs, Drugs, and Rock andamp; Roll.
Kat Johnson looks into trends related to the average age of the principal farm operators in the US, which has risen by about eight years (from 50 years old to 58) over the past three decades. To learn more about how this could impact the food supply, we hear from Lisa Held, the new host of The Farm Report.
We also have news about a food that turns out to be much older than we believed, as Jordan Werner Barry asks the question, Is bread paleo now?
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Additional music:
Kevin MacLeod - Dance of the Sugar Plum Fairy
Kevin MacLeod - Pippin the Hunchback
Kevin MacLeod - Divertimento
Kevin MacLeod - The North
Kevin MacLeod - Unanswered Questions
Photo by Heidi Geldhauser
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 11 Trailer: Technology – Coming Soonhttps://heritageradionetwork.org/podcast/technology-coming-soon/
Wed, 25 Jul 2018 15:57:48 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/07/M3-Tech-Promo.mp3Ever heard of a popcorn-driven robot? This week on Meat + Three, we’re bringing you stories about the intersection of...Ever heard of a popcorn-driven robot? This week on Meat + Three, we’re bringing you stories about the intersection of food and tech – by sea, by land, and across the social media stratosphere.

]]>Ever heard of a popcorn-driven robot? This week on Meat + Three, we’re bringing you stories about the intersection of food and tech – by sea, by land, and across the social media stratosphere.
Photo by Joel Penner
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 11: Technologyhttps://heritageradionetwork.org/podcast/technology/
Fri, 27 Jul 2018 15:09:07 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/07/Meat-Three-S01E11-Technology.mp3This episode is inspired by a conversation that HRN’s Coral Lee had with Rupa Bhattacharya on Meant to be Eaten....This episode is inspired by a conversation that HRN’s Coral Lee had with Rupa Bhattacharya on Meant to be Eaten. Rupa is the new Editor-In-Chief of VICE’s food channel, Munchies. They dish about how Internet culture changed the food media landscape – for better and for worse – since Rupa’s early days at the Food Network.

Jennifer Leuzzi introduces us to a new ag-tech concept from episode 139 of her show, Tech Bites. Fast casual salad chains that boast a farm-to-counter ethos have been springing up all over the county, but a new concept called Harvest2Order actually brings the farm inside the restaurant. They’re serving salads of hydroponically grown greens, produced on LED-illuminated shelves displayed in the space.

Transforming the global food system doesn’t just happen on land. It’s also taking to the seas. According to the World Bank, the Blue Economy is the sustainable use of ocean resources for economic growth, better jobs, and ocean ecosystem health. We hear from Mark Huang, the co-founder of SeaAhead, a New England based Blue Tech incubator, working with startups to revolutionize ocean-related businesses. He’s also putting together what he hopes will be the world’s first blue tech venture capital fund.

Finally, we love hearing about all the ways technology can improve food system, but it also made us wonder if food has ever helped advance technology? We meet Steven Ceron, a first-year PhD student at Cornell University. He’s using the properties of popcorn in his soft robotics research to create a gripping force. Who says science can’t be delicious?!

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

]]>This episode is inspired by a conversation that HRN’s Coral Lee had with Rupa Bhattacharya on Meant to be Eaten. Rupa is the new Editor-In-Chief of VICE’s food channel, Munchies. They dish about how Internet culture changed the food media landscape – for better and for worse – since Rupa’s early days at the Food Network.
Jennifer Leuzzi introduces us to a new ag-tech concept from episode 139 of her show, Tech Bites. Fast casual salad chains that boast a farm-to-counter ethos have been springing up all over the county, but a new concept called Harvest2Order actually brings the farm inside the restaurant. They’re serving salads of hydroponically grown greens, produced on LED-illuminated shelves displayed in the space.
Transforming the global food system doesnt just happen on land. It’s also taking to the seas. According to the World Bank, the Blue Economy is the sustainable use of ocean resources for economic growth, better jobs, and ocean ecosystem health. We hear from Mark Huang, the co-founder of SeaAhead, a New England based Blue Tech incubator, working with startups to revolutionize ocean-related businesses. He’s also putting together what he hopes will be the world’s first blue tech venture capital fund.
Finally, we love hearing about all the ways technology can improve food system, but it also made us wonder if food has ever helped advance technology? We meet Steven Ceron, a first-year PhD student at Cornell University. Hes using the properties of popcorn in his soft robotics research to create a gripping force. Who says science cant be delicious?!
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo by wetwebwork
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 10 Trailer: Slow Food – Coming Soonhttps://heritageradionetwork.org/podcast/slow-food-coming-soon/
Wed, 18 Jul 2018 13:36:34 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/07/M3-Slow-Food-promo.mp3We’re fresh off our trip to Slow Food Nations in Denver – a festival that brought together advocates to discuss...We’re fresh off our trip to Slow Food Nations in Denver – a festival that brought together advocates to discuss the future of food. Coming up on Meat + Three this week, we’re bringing you a special episode inspired by the new Equity, Inclusion, and Justice Manifesto released by Slow Food USA.

]]>We’re fresh off our trip to Slow Food Nations in Denver – a festival that brought together advocates to discuss the future of food. Coming up on Meat + Three this week, we’re bringing you a special episode inspired by the new Equity, Inclusion, and Justice Manifesto released by Slow Food USA.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 10: Slow Foodhttps://heritageradionetwork.org/podcast/slow-food/
Fri, 20 Jul 2018 17:00:26 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/07/Meat-Three-S01E10-Slow-Food-Nations.mp3Weand#8217;re back from Slow Food Nations – a festival of flavor, culture and exploration organized by Slow Food USA. This yearand#8217;s gathering focused...We’re back from Slow Food Nations – a festival of flavor, culture and exploration organized by Slow Food USA. This year’s gathering focused on identifying tangible solutions to problems in the food system and developing specific actionable items for positive change.

Towards the end of the festival, the Slow Food International press office sent an email with the subject line “Slow Food Nations embraces equity, inclusion and justice in food.” It outlined Slow Food USA’s formal commitment to food justice and dismantling structures that perpetuate inequity and exclusion. It just so happens that it intersects nicely with HRN’s mission of making the world more equitable, sustainable, and delicious….

Today, we bring you three interview excerpts that embody the new Slow Food USA manifesto:

EQUITY: John Ikerd holds a PhD in Agricultural Economics and spent much of his career at Land Grant Universities. He believes that there is a way to solve the issue of equity. It requires us to view food as a public utility and place a larger emphasis on human relationships.

INCLUSION: Adrian Miller served as the Deputy Director of President Bill Clinton’s Initiative for One America – the first free-standing White House office in history to examine and focus on closing the opportunity gaps that exist for minorities in this country. After leaving the White House, Adrian became a writer focusing on soul food – using his expertise to elevate voices of color in the food world.

JUSTICE: Tara Rodriguez Besosa participated in the Slow Food panel, When Disaster Strikes, that grappled with topics like vulnerable communities, food waste on a large scale, and devastation. Tara speaks with HRN about her efforts to decolonize Puerto Rico’s food system and help farmers rebuild after last year’s devastating hurricanes.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

Our theme song is by Breakmaster Cylinder.

Photo via slowfoodnations.org

Meat + Three is powered by Simplecast

]]>Were back from Slow Food Nations – a festival of flavor, culture and exploration organized by Slow Food USA. This years gathering focused on identifying tangible solutions to problems in the food system and developing specific actionable items for positive change.
Towards the end of the festival, the Slow Food International press office sent an email with the subject line “Slow Food Nations embraces equity, inclusion and justice in food.” It outlined Slow Food USA’s formal commitment to food justice and dismantling structures that perpetuate inequity and exclusion. It just so happens that it intersects nicely with HRNs mission of making the world more equitable, sustainable, and delicious….
Today, we bring you three interview excerpts that embody the new Slow Food USA manifesto:
EQUITY: John Ikerd holds a PhD in Agricultural Economics and spent much of his career at Land Grant Universities. He believes that there is a way to solve the issue of equity. It requires us to view food as a public utility and place a larger emphasis on human relationships.
INCLUSION: Adrian Miller served as the Deputy Director of President Bill Clinton’s Initiative for One America – the first free-standing White House office in history to examine and focus on closing the opportunity gaps that exist for minorities in this country. After leaving the White House, Adrian became a writer focusing on soul food – using his expertise to elevate voices of color in the food world.
JUSTICE: Tara Rodriguez Besosa participated in the Slow Food panel, When Disaster Strikes, that grappled with topics like vulnerable communities, food waste on a large scale, and devastation. Tara speaks with HRN about her efforts to decolonize Puerto Rico’s food system and help farmers rebuild after last year’s devastating hurricanes.
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Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
Photo via slowfoodnations.org
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio NetworkEpisode 1 Trailer: Hitting a Snag – Coming Soonhttps://heritageradionetwork.org/podcast/trailer/
Wed, 09 May 2018 22:20:30 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/05/Meat-Three-pilot-trailer.wavHear what Heritage Radio Network is serving up nextand#8230; Get in touch with us at ideas@meatandthree.nycHear what Heritage Radio Network is serving up next…

]]>Hear what Heritage Radio Network is serving up next...
Get in touch with us at ideas@meatandthree.nycNoNo0:00Heritage Radio NetworkEpisode 1: Hitting a Snaghttps://heritageradionetwork.org/podcast/hitting-a-snag/
Fri, 11 May 2018 15:18:32 +0000Heritage Radio Networkhttps://s3.amazonaws.com/hrnwp/wp-content/uploads/2018/05/Meat-Three-S01E01-Hitting-a-Snag.mp3Big triumphs are often followed by bigger letdowns. Our series premiere is about hitting a snag. Vallery Lomas won season...Big triumphs are often followed by bigger letdowns. Our series premiere is about hitting a snag.

Vallery Lomas won season four of The Great American Baking Show, but her season never aired due to sexual misconduct allegations against one of the show’s judges, Johnny Iuzzini.

Mikkel Borg Bjergsø was once a champion runner. After opening his brewery, Mikkeller, he found the steady supply of beer had a negative effect on his stamina. The solution to his problem became a world-wide phenomenon.

Alison Roman released her acclaimed cookbook, Dining In, in October 2017. When her recipe for Salted Chocolate Chunk Shortbread Cookies went viral, she became their Instagram “stage mom” and had to learn to deal with some unexpected haters.

Finally, one of the biggest triumphs for NYC Mayor Bill de Blasio was the installation of universal free lunch for all public school students. While City Hall celebrated, workers in lunch rooms across the city faced the realization that they would soon be understaffed and overworked.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

About the episode art: this week, we found ourselves inspired by not one, but two expert bakers! We decided to write our episode title in flour, and luckily for us, our flagship sponsor, Bob’s Red Mill, has plenty of great flours to choose from.

]]>Big triumphs are often followed by bigger letdowns. Our series premiere is about hitting a snag.
Vallery Lomas won season four of The Great American Baking Show, but her season never aired due to sexual misconduct allegations against one of the shows judges, Johnny Iuzzini.
Mikkel Borg Bjergsø was once a champion runner. After opening his brewery, Mikkeller, he found the steady supply of beer had a negative effect on his stamina. The solution to his problem became a world-wide phenomenon.
Alison Roman released her acclaimed cookbook, Dining In, in October 2017. When her recipe for Salted Chocolate Chunk Shortbread Cookies went viral, she became their Instagram stage mom and had to learn to deal with some unexpected haters.
Finally, one of the biggest triumphs for NYC Mayor Bill de Blasio was the installation of universal free lunch for all public school students. While City Hall celebrated, workers in lunch rooms across the city faced the realization that they would soon be understaffed and overworked.
andnbsp;
Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.
Our theme song is by Breakmaster Cylinder.
About the episode art: this week, we found ourselves inspired by not one, but two expert bakers! We decided to write our episode title in flour, and luckily for us, our flagship sponsor, Bobs Red Mill, has plenty of great flours to choose from.
Meat + Three is powered by SimplecastNoNo0:00Heritage Radio Network